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Author Notes:On our honeymoon in India, my husband and I became separated from our fabulous driver one sweltering afternoon in the bangle bazaars of Jaipur. At a loss for how to reconnect (no cell phones!), we headed for the one place we were sure he would come looking: the cafe where we returned time and again to cool off over an icy lassi. With this recipe, though it takes a bit more time, I really recommend grinding the cardamom fresh. - gluttonforlife —gluttonforlife

Food52 Review: This recipe is quick to blend up, but leaves you feeling as if you've traveled to an exotic locale. The spices and sugar are a perfect foil for the tangy yogurt. I adore cardamom, but don't use saffron much in my kitchen -- I was pleasantly surprised by how much I liked how it tastes in this lassi. The saffron also adds lovely orange colored flecks to this delicious drink. It's a wonderful warm weather refresher as is; I also loved it with a banana blended in (and have added it to my breakfast repertoire). - WinnieAb —The Editors

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Serves 2

2
cups whole-milk organic yoghurt

1/2
cup ice water

1
pinch saffron threads

1
generous pinch sea salt

3-4
tablespoons sugar

1
teaspoon freshly ground cardamom

In a small cup, stir saffron into 1 tablespoon boiling water; let stand for 5 minutes.

ah, what a wonderful story! and i *love* this combination of flavours. love how the Indians have flavours in their lassi- like saffron or mango, wish we would do this in Pakistan, too! or maybe i should make a trip to your fave cafe in India. beautiful recipe, so fragrant.